minted pea soup with crème fraîche

 

A summer dish that is ideal for vegetarians; light and refreshing, it is delicious either hot or cold.

serves 2

700ml pea stock
100g shallots, chopped
500g peas, podded
35g mint
Crème fraîche
Mint, shredded

01 To make the pea stock, bring the pods to the boil with 700ml water. Leave for 20 minutes, then strain. Discard the pea pods.

02 In a large saucepan, sweat the shallots in a little oil until opaque. Pour in the stock, add the peas and cook until tender. Add the mint and blitz with a blender until smooth. Strain through a fine sieve and check the seasoning.

03 Pour into bowls and finish with the crème fraîche and mint.